Monthly Archives: December 2016

Potato and Parsnip Latkes

After several days of “let’s make latkes out of anything” including lasagna and mac and cheese, it was time for some “normal” latkes. But not quite normal; parsnips and potatoes are a great combination, so why not potato and parsnip latkes? Parsnips add a nice sweetness that added interest to the latke.

It was another reason to go grab some parsnips from my basement refrigerator! There are still 5 – 10 lbs left from my harvest.

These latkes definitely go well with applesauce.  The original recipe does include a recipe for cinnamon apple sauce, but I did not have the time, so I must admit I used pre-made. The latkes were still wonderful with them.

Potato and Parsnip Latkes

From Food Network Kitchens

1/2 pound Yukon gold potatoes, peeled
1/2 pound parsnips, peeled (from the garden)
1/2 medium onion
1 clove garlic, minced
2 large eggs (locally raised)
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying

Directions

Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater.

Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper.

Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.

Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side.

Drain on paper towels and season with salt while hot. Serve with applesauce and enjoy!

Serves 6 – 8

Categories: Hanukah, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

Spaghetti Squash Latkes

Spaghetti squash latkes, who would have thought? Zakah Glaser, that’s who; and I thank her for the recipe I found on Chabad.org.

I have to say that these were good the first day, but they were excellent as leftovers.  I have no idea why this was true, but that bodes well for making these in advance for a party or other gathering and then warming them up for serving.

Spaghetti Squash Latkes

Zakah Glaser on Chabad.org

1 spaghetti squash (from Highland Orchards)

1 onion, grated

2 eggs (from Highland Orchards)

1/4 oat bran

1 1/2 tsp. salt

1/2 tsp. black pepper, to taste

Directions

Slice the squash in half, scoop out the seeds, place face up in a baking pan and bake for 1 hour at 450ºF.

Let squash cool, then scoop out squash and mix with remaining ingredients.

Coat skillet with vegetable spray or oil and drop mixture by spoonful into pan. Brown well on both sides. Drain on paper towels.

Serve and enjoy!

Categories: Hanukah, Jewish Holiday, Main Dish, Recipe, Spaghetti Squash, Vegetarian | Tags: | Leave a comment

Jelly Doughnut Challah for Hanukkah

I saw this recipe about 10 months ago, immediately pulled it out and set it on my Hanukkah to-do list. Last year I made the menorah shaped challah.

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But really, what say Hanukkah more than sufganyot – jelly donuts? So, what could be more perfect than a jelly doughnut challah?!

The recipe calls for strawberry jam, but this is Delaware, so I used Beach Plum jelly made by a woman I know (she makes lots of yummy jellies, but the Beach Plum is very special).

One of the things I really like about this recipe is that it uses 1/3 whole wheat flour. This gives the dough has a little substance, balancing the doughnut-i-ness of the challah.


I think this one will become an annual tradition!

Jelly Doughnut Challah for Hanukkah

very slightly adapted from Family Friends Food

165g all purpose flour (1 1/3 cups)

85g whole wheat flour (3/4 cup)

30g superfine sugar (2.5 tbsp)

Pinch or Kosher salt

30g butter (2 tbsp)

1 tbsp dry yeast (15g)

125ml warm water (1/2 cup)

3-4 tbsp strawberry jam (I used Beach Plum)

3-4 tbsp vegetable oil

For the cinnamon sugar

4 tbsp granulated sugar

1/2 tsp ground cinnamon

Directions
Using a stand mixer with the dough hook fitted, mix the flours, sugar, salt, and butter. Set aside.
Mix the yeast with the warm water and stand for 5-10 minutes until foaming. Add to the dry ingredients and mix until smooth – about 10 minutes with the motor at a low setting.
Cover the bowl and place somewhere warm for around 45 minutes or until the dough has risen in size (about doubled). Punch down the dough and tip out onto a lightly floured surface. Cut into 16 pieces.
Flatten a piece between your hands, then place about half a teaspoon of jelly onto it and gather the edges of the dough around the jam.
Pinch and squeeze the edges to seal in the jam, then roll between your hands to form a ball. Set aside and repeat with the remaining pieces of dough until you have 16 jam filled balls.
Place the vegetable oil in a shallow bowl, and mix the cinnamon sugar in another bowl. Roll each ball of dough first in the oil, and then in the cinnamon sugar to coat. Arrange the balls in an 8-inch round baking pan.
Allow the dough to rise again, for around 30 minutes, or until the balls are doubled in size and there are no gaps between them.
Preheat the oven to 350F. Bake the challah for around 25 minutes until it is risen and golden brown. Remove from the oven and allow to cool for a few minutes before removing from the tin.

Pull apart, eat and enjoy!

 

Categories: Bread, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Kotlet Latkes – Persian Beef & Potato Patties turned into Latkes!

I really enjoy when I can blend my husband’s Persian foods with Jewish holidays. We found a perfect combination with Kotlets.  Kotlets are a small beef, potato and onion patty that is fried to crispy goodness. As my husband described them to me, his mom made them with potatoes that were mashed. But I have also seen them with grated potatoes.  Next time I will make the mashed potato version, but for our Hanukkah version – grated potatoes it was!

I used advieh and turmeric to get the flavor we wanted. If you do not have advieh, cinnamon is similar, but use less of it.

We ended up with enough to serve 6 – 8 people as a main dish. It was a fun way to start Hanukkah and celebrate our diverse household.

They were gobbled up before I got a good picture of a plate – but we ate them with parsnip fries, cucumber tomato salad and torshi (gardiniera).

Kotlet Latkes

1 – 1 1/4 lbs potatoes

1 large onion

1 pounds ground beef

½ tsp advieh

1 1/2 – 2 tsp turmeric

1/2 – 1 tsp Kosher salt

4 teaspoon freshly ground black pepper

¼ cup oil, more if necessary

Directions

Peel the potatoes and boil in salted water until just tender, about 8 minutes. Allow to cool until you can easily handle them, then grate the potatoes.

Peel and grate the onion, squeeze out the excess water.

Mix all the ingredients (except the oil) together in a large bowl. Use your hands to mix them together really well.

Form the patties by take a handful of the meat mixture, about the size of a large egg, and form it into a flat oval (or egg-shaped) patty. It should be 1/3 – 1/2 inch thick. Repeat until all the meat mixture is made into patties.

Heat ¼ cup oil in a large nonstick or cast iron skillet over medium-high heat. Brown the patties on both sides, about 4 to 5 minutes on the first side, then about 3 minutes on the other side.

Drain on paper towels. Enjoy!

Serves 6 – 8.

Categories: Hanukah, Kosher, Main Dish, Recipe | 2 Comments

Teddie’s Apple Cake

I am on a search for “the” apple cake recipe. I am still not there, but this one comes close – chock full of apples, raisins and walnuts – it is delicious!

It is perfect for Hanukkah, since it is an oil-based batter. That helps give it a crisp outside with moist inside. I love that combination of textures.

I think the only change I will make to the recipe is to chunk the apples instead of leave them as thick slices. I think the cake slices may look a little neater.  But when it tastes this good, who cares!

Teddie’s Apple Cake

from Amanda Hesser 

3 cups flour1 ½ cups vegetable oil

2 cups sugar

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

3 cups peeled, cored and thickly sliced tart apples (from Fifer Orchards)

1 cup chopped walnuts

1 cup raisins

Directions

Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter.

Add the vanilla, apples, walnuts and raisins and stir until combined. Transfer the mixture to the prepared pan.

Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan before turning out.

Serve at room temperature (also great with ice cream!).

Serves 8-10

Categories: Apples, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Gingerbread Challah

It’s that time of year. Cookies, gingerbread houses, my muslim husband putting up lights and a Christmas tree (he likes them). So, why not? A gingerbread challah.

The dough is phenomenal – nice flavor and really great to braid with. After I was done, my daughter suggested that I should have shaped it like a gingerbread man.  Oh well, next year.

The only thing I would change is that I will eliminate the crystallized ginger. It may it too ginger-y and distracted from the wonderful dough.  If you really like ginger a lot, then I would suggest kneading it into the dough, but placing it on top is not something I will repeat.

But I will make this again.  I am looking forward to making french toast with it!

Gingerbread Challah

adapted from A Turnip In The Oven

1/4 – 1/2 tsp active dry yeast

1 teaspoon granulated sugar

1/2 cup warm water

1/3 cup almond milk

1/4 cup canola oil

1/4 cup molasses

3 large eggs, separated

4 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

Directions

The night before baking – In the bowl of a standing mixer, whisk the yeast, sugar, and water. Let stand until the mixture is foamy, about 10 minutes. Whisk in the almond milk and 2 eggs.

In a medium bowl, whisk the flour, salt, ground ginger, cinnamon, ground nutmeg.

Using the dough hook, with the mixer running on a low speed, slowly add the flour mixture until it is all incorporated. Beat the dough on a low speed until it forms a smooth ball that pulls away from the sides of the bowl but still sticks to the bottom, 5 to 8 minutes.

Spray a large bowl with nonstick spray and put the dough in it. Cover the bowl with plastic wrap and place in the refrigerator overnight.

Take the dough out and place on the counter for about an hour before you are ready to work with it.

Turn the dough out onto a floured work surface and divide it into 4 equal pieces (for the round braid, you can braid or shape it as you like). Gently roll and stretch each piece into a long rope. Arrange the ropes into a crisscross and braid into a round. Transfer to a parchment-lined baking sheet. Let the dough rise, uncovered, for 30 minutes.

Preheat the oven to 375°F.

Make an egg wash and brush the dough. Bake for 25 – 35 minutes, until the internal temperature of the bread is at least 190F.

Let the challah cool on a rack. Enjoy!

Categories: Bread, Recipe | Leave a comment

Kimchi Fried Rice

Last month, we got savoy cabbage and oriental radishes in our CSA box.  So I made my first kimchi. It came out surprisingly well. If I make it again, I will need to post it, but for now, it will become the star of the fried rice.

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I also had gotten a very large bok choy, half of which I froze.

Both came together in a very happy fried rice. It was perfect served with some extra kimchi as a garnish.

Kimchi Fried Rice

adapted from Ministry of Curry

6 cups of cooked Jasmine rice

3-4 eggs

1/2 cup diced onions

1/4 cup chopped scallions

4 garlic cloves minced

1 cup of Kimchi chopped with liquid

2 cups chopped bok choy

2 tbsp canola oil

Directions:

Cook rice and set aside to cool, or use day old rice.

Heat 1 tsp oil in a large wok and scramble 3-4 eggs. Remove from wok and set aside.

In the same wok add remaining oil, sauté onion  and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on hight heat until all the liquid disappears.

Add bok choy, half of the scallions and cook for another 2 mins on high heat (with frozen bok choy it will take a bit longer to cook to get rid of the moisture). Add cooked rice, scrambled eggs and mix well. Add salt if needed.

Serve topped with the remaining scallions with additional kimchi to pass. Enjoy!

Serves 4.

 

 

 

Categories: Main Dish, Recipe, Vegetarian | Tags: | Leave a comment

Sweet Potato, Black Bean & Spinach Empanadas

I had spent days and days baking cookies and cakes for Hanukkah. I thought I was finally finished baking.  I went through 10 lbs of flour in just a few days! I put away my baking mat and pushed the standing mixer back into the corner. I was done.

And the next day…I decided to make empanadas for dinner. Out came the mixer. Out came the mat. Out came the flour…and the butter…and…

sweet potatoes from my garden and spinach from the CSA! Yes, vegetarian empanadas.

The filling was delicious, just the right amount of smokiness from the adobo sauce.  Thank goodness the recipe made extra – we munched on the filling by itself as the empanadas baked.

The pastry was one of the best I have ever made. It was super buttery and flaky.

I served it with some home-made guacamole, chipotle salsa and mild salsa.

Smoky Sweet Potato, Black Bean, and Spinach Empanadas

from Smells Like Browniescrust from Epicurious
makes 7-8

Crust:
2¼ cups flour
1½ tsp. salt
½ cup unsalted butter, cubed
1 egg
⅓ cup ice water
1 tbsp. white vinegar

Filling:
1 tbsp. olive oil
½ cup finely diced shallot
2 large cloves garlic
1 tsp. cumin
1 tsp. coriander
2 tsp. adobo sauce
½ tsp. salt
2 packed cups chopped baby spinach
1 15oz. can black beans, drained and rinsed
1½ cups sweet potato mash (from about 1 large sweet potato, microwaved for 7-8 minutes) (from the garden)
egg wash
guacamole, sour cream, and/or salsa, for serving

Directions

Whisk together the flour and salt for the crust. Cut in the cold butter using a pastry cutter, working until the butter is about the size of peas and well mixed with the flour.

In a separate bowl, whisk the egg. Stir in the ice water and vinegar.

Gently mix the liquid with the flour, using a fork in a fluffing motion. When all of the liquid has been mixed in and the dough is in large clumps, turn it out onto a clean work surface. Knead 5–6 times, or until all of the shaggy bits of flour have been absorbed into the dough. Shape the dough into a 1″ thick rectangle and wrap tightly with plastic wrap. Chill at least 1 hour.

In a large skillet over medium heat, heat the oil. Add the shallot and cook for 2 minutes, stirring regularly. Add the garlic and continue to cook until the shallot is translucent and barely beginning to brown. Stir in the cumin, coriander, adobo, and salt.

Stir in the spinach and let it wilt for 1 minute. Add the black beans and sweet potato mash and stir until all of the ingredients are thoroughly mixed together. Remove the filling from the heat and let it cool while rolling out the crust dough.

Heat the oven to 400°.

Remove the dough from the fridge and place it on a floured work surface. Roll it out to about ¼″ thickness. Use a 6″ round cutter or trace a bowl to cut 6″ circles. Re-roll the dough as needed to incorporate the scraps. Aim for 7–8 dough circles.

Transfer the crust rounds to a lined baking sheet. Brush the edges with egg wash.
Drop about ⅓ cup of the filling in the center of each circle. There may be a little filling left over, but do not give in to the temptation to over-fill the empanadas, or they will be unable to close.

Fold the dough circle in half over the filling to form a filled semicircle. Press the edges together with a fork and prick the top of each empanada 3 times to create vents.

Brush the tops of the empanadas thoroughly with egg wash.

Bake for 25–30 minutes, or until the crust is golden brown and baked through. Allow to cool 5 minutes before serving.

Serve with guacamole, sour cream, or garlicky salsa for dipping. Enjoy!

Makes 7 – 8 empanadas, serves 6 – 8.

Categories: Kosher, Main Dish, Recipe, Spinach, Sweet Potatoes, Vegetarian | Leave a comment

Autumn Apple and Cheese Bread

Since our CSA box comes from our local orchard, we can be assured of having apples in the box each week. But each time they are different varieties. Luckily, we got some nice, tart Granny Smiths…

So I could make this bread.

I have to say that the final bread was not what I had expected. I guess the flavors melded together because I couldn’t distinguish the flavors of the apples or cheese, or even the nuts, which really surprised me. But what I did get, was a very moist, satisfying bread with a nice crust that went great with my daughter’s pumpkin butter.

Autumn Apple and Cheese Bread

by Jim Coleman

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 medium Granny Smith apples, peeled and grated
4 ounces Swiss cheese, shredded
1/2 cup chopped walnutsTo prepare this recipe:

Directions

Preheat the oven to 350°. Lightly grease a 9 by 5-inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the honey and eggs.

In a separate bowl, sift together the whole-wheat flour, all-purpose flour, baking powder, baking soda, spices and salt. Add the flour mixture to the butter mixture and blend until just combined.

Fold in the apple, cheese and walnuts.

Spoon the batter into the prepared pan.

Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Turn the loaf out onto a wire rack and let cool completely.

Enjoy!

Makes 1 loaf.

Categories: Apples, Bread, Kosher, Recipe, Vegetarian | 1 Comment

Stuffed Cabbage

There is a cabbage farm just a couple of miles from our house. I am glad it is not closer because at certain times of the year, it is painful to drive down that road – cabbage is a very “aromatic” crop – to put it mildy.

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picture from Papen Farms Facebook page

Naturally, cabbage was in our CSA basket.

I had already made rye bread that day, so I would continue to channel my eastern european-ness and made stuffed cabbage for dinner.

Now THIS is comfort food!

I remember stuffed cabbage being an all day process for my mother, so I thought “why would I want to put myself through that?” While I was making this dinner for 3, I realized why hers took so long.  When she made it, she was typically cooking for a holiday meal of 40 people! No wonder it took all day! Trust me, this cooks for a long time, but the actual work time is well under an hour.

Stuffed Cabbage

adapted from Prakkes in Jewish Food – The World at Table by Matthew Goodman

1 medium cabbage, about 2 lbs (locally grown)

filling

1 Tbsp canola oil

1 medium onion, finely chopped

1 cup mushrooms, chopped (locally grown)

1 lb lean ground beef

sauce

1 1/2 cups tomato puree

1/3 cup lightly packed brown sugar

1/3 cup red wine vinegar

1/3 cup water

Kosher salt & freshly ground black pepper

Directions

Bring a large pot of salted water to a boil.  Add the cabbage to the pot and cook just a few minutes until the outer layers of leaves are pliable and can be removed without breaking (I sliced them at their base with a sharp paring knife to remove it). Place the removed leaves in a large bowl of cold water. Continue this process until you have 10 – 12 leaves removed. Save the rest of the cabbage for lining the pot.

Pat the leaves dry.  For large leaves, slice them in half, removing the center rib. Set aside.

Heat the oil in a large skillet over medium heat. Add the the onion and mushrooms and cook, stirring often, until the onions are soft and the mushrooms are well browned. Remove from the skillet and place in a medium bowl.

Add the meat to the skillet and cook til browned, breaking up the meat with a wooden spoon. Mix into the onion-mushroom mixture, season with salt and pepper. Let cool.

Line the bottom of a heavy pot or dutch oven with the leftover cabbage leaves.

Place about 1/4 cup of the filling in the center of a cabbage leaf.  Fold the sides of the leaf to trap the filling, the roll up the leaf to form a cylinder. Place in the pot, seam side down. Repeat with the remaining leaves.

In a medium bowl, combine the tomato puree, brown sugar, vinegar and water and season with salt and pepper. Stir to combine, taste and adjust the seasoning. Pour over the stuffed cabbage. Cover the pot and bring to a boil. Lower the heat and simmer, covered, until the cabbage is very tender, at least 1 1/2 hours.

Serve the stuffed cabbage with the sauce spooned over it.  Enjoy!

Serves 4.

 

 

 

 

Categories: Kosher, Main Dish, Recipe | Tags: | Leave a comment

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